2 c  Coarsely chopped onions
2    Cloves garlic, minced
2 tb Vegetable oil
1 cn Dark red kidney beans
- rinsed and drained
- 15 ounce can
1 cn Black beans (15 ounce can)
- rinsed and drained
1 cn Pinto beans (15 ounce can)
- rinsed and drained
1 cn Whole tomatoes (28 oz can)
- undrained
- coarsely chopped
1    Large green pepper
- cut into 1/2-in pieces
1 c  Picante sauce
2 tb Unsweetened cocoa
2 ts Ground cumin
1 ts Oregano leaves, crushed
1/2 ts Salt
1/8 ts Ground nutmeg
1/8 ts Ground allspice
Dash of ground cloves (opt)

-OPTIONAL TOPPINGS –
Sour cream
Chopped cilantro
Shredded monterey jack chese

Cook onion and carlic in oil in large saucepan or Dutch oven until onion
is tender but not brown. Add remaining ingredients except optional
toppings; bring to a boil. Reduce heat; cover and simmer 10 minutes.
Uncover; continue to simmer 10 minutes, stirring occasionally. Ladle into
bowls; garnish as desired and serve with additional picante sauce. Makes 6
servings, about 8 cups chili.
Boasting 3 kinds of beans and rich, authentic south-of-the-border
flavor, this meatless chili makes a satisfying light main dish year round
and a super side dish for favorite grill-top fare, as well.